28 replies to this topic

[MtnBrewer]

Looking at that Promash report MTN I would have expected a higher FG based on my impression of the 90-min. I always thought it had an appreciable amount of sweetness to balance the hops. Anyways, that's great attenuation.

I don't think that FG number is accurate. I probably didn't remember to edit the session and add the actual FG to it.

[ColdAssHonky]

Don't have a lot to contribute, but I had the 90 on tap last night at my favorite pub and it was absolutely delicious.

[Genesee Ted]

Here is one thing that has not been discussed here for this beer yet: fermentation temps. I get a lot of fruitiness from the 90 although it is hard to say where exactly the line blurs between fruity hops and yeast esters. IIRC 1099 was recommended according to the article. Is it possible to culture up some yeast from a bottle of 60 or do they condition with a different yeast? With a beer a big a 90 minute, you need to treat your yeast with the utmost care. A tad too high and you have ester central and possibly a stuck ferment. It seems like the beer is fairly dry so attenuation is a must. It seems to have a sweetness to it, but I think that is just because it has so much malt in it, not necessarily due to dextrines. Perhaps that is the point behind the malt bill. The pils mashed low will be very fermentable while the amber adds body, color, and additional maltiness without overtly sweetening it. The lack of crystal malt I think infers this. I really wish I knew how to make this stuff.

[MtnBrewer]

Is it possible to culture up some yeast from a bottle of 60 or do they condition with a different yeast?

I don't think the 60 is bottle conditioned. I don't recall the 90 being BC either but it's been a while since I had it. Your point about esters is well-taken. 1099 is a British yeast so naturally it's going to be more fruity. So I agree that it should be fermented cool -- mid 60's maybe.

[Genesee Ted]

I wondered about the BC. It makes sense that they aren't with the massive volume they brew and the high demand to get it out the door. Good beer for the beer gun I guess.

[strangebrewer]

Strangebrewer - did you mash also at 149? Just curious if yours had similar OG/FG since it was obviously a good clone.

Finally back home with my notes. OG: 1.087 FG: 1.019 Seems like a lot of residual sugar but it's not over the top at all between the ABV and the hops. I've got a recorded mash temp of 148 single infusion. Mash out at 165.

[Genesee Ted]

Has anyone sacrificed a 90 min to see what the FG is?

[TonyBrown]

i'm sure they are using the same yeast in the 120, there was a little sediment in it, i assume some yeast still there??? an expensive way to harvest yeast, but......

[TonyBrown]

The recipe Mtn posted is the ticket. Only difference in my recipe is I used Franco Belgian Pilsner malt instead of MO. I did a blind taste test amongst some of my non-beer brewing friends (so take it for what it's worth) and they couldn't tell the 2 apart and I agreed. If there was a difference in the taste/aroma it was something pretty subtle. Take away the blind part though and they picked mine out right away as it was a shade darker than the real deal. DFH 90 min is one of my all time favorite beers. Of everything they make I think it is the best balanced.

THAT'S what i'm wantin to hear about.... thanks strangeb... I'm gonna give it a rip with those alterations you suggest and see how it goes... how long do you age it before serving???